VEGETABLES: You will delight family and friends by taking the time to serve this delicious soufflé.

MUSHROOM SOUFFLE:

1 ½ lb. mushrooms, finely chopped

6 tbsp. butter                                                               

5 tbsp. all purpose flour

5 egg whites                                                                

4 egg yolks

1 green onion, chopped                                               

dash cayenne pepper + ½ tsp. grated nutmeg

1 tsp. salt                                                                    

1 cup scalded milk

Melt 2 tbsp. of the butter in a saucepan over medium-low heat and gently sauté chopped green onion until soft. Add mushrooms and cook slowly for 5-6 minutes.

In another saucepan, melt rest of butter over low heat, stir in the flour, and cook roux for 2-3 minutes. Using a whisk, whisk in the hot milk, whisking continuously to prevent lumps. Bring mixture to a boil over medium heat, whisking constantly.  Add salt, pepper, nutmeg and the mushroom mixture. Cook 5 minutes. Let cool completely.

Preheat oven to 375 degrees F. Prepare the soufflé dish by greasing it and attaching a wax-paper collar to the dish to receive the rising soufflé while cooking.

Stir beaten egg yolks into mushroom mixture. Whip egg whites until stiff but not dry and gently fold it in too. Transfer mushroom mixture to prepared soufflé dish.

Bake soufflé for 35-40 minutes or until it has risen and is golden brown. Serve immediately. 

VEGETABLES: This recipe demonstrates the basic technique in cooking an assortment of vegetables together in the Chinese stir-fry way. Adding a sauce to the vegetables improves the flavour and binds everything together.

MUSHROOM, TOFU AND BROCCOLI STIR-FRY:

4 oz. firm bean curd or tofu, cut into cubes      

½ lb. broccoli flowerets

1 clove garlic, crushed 

4 dried mushrooms                                                                                                      

2 tsp. shredded ginger roots                                         

1 red onion, cut into thin wedges

1 4-oz canned straw mushrooms

seasoning:

    2 tbsp. light soy sauce

    3 tbsp. rice wine or dry sherry

    1 tsp. tapioca starch or cornstarch                                      

    ½ tsp sugar

    black pepper or Szechuan pepper, to taste               

    1 tbsp. oyster-flavoured sauce

    ½ tsp. sesame oil                                                     

    1 tsp. sesame seeds, toasted

2-3 tbsp. cooking oil

sprigs of coriander to garnish

Place tofu in a flat container or dish; then add in soy sauce. Handle the tofu gently to coat both sides with sauce. Leave to marinade until required.

Soak dried mushrooms in ½ cup boiling water for minimum 1 hour, preferably longer, to soften. Add soaking liquid to tofu and slice mushroom caps, discarding stalks.

In a large non-stick pan or wok, heat 1 tbsp. oil over high heat until very hot. Remove tofu from marinade and add to hot oil. Cook it undisturbed for 1 to 2 minutes on each side to brown. Remove and set aside.

Add 2 tbsp. oil in pan and heat until hot. Add broccoli, garlic and ginger and stir-fry together for 2-3 minutes. Add red onion and mushrooms and cook until onion is slightly softened but crisp. Pour in tofu marinade and bring mixture to a boil. Simmer for 2 minutes.

Return tofu to pan. Mix seasoning ingredients together; then add to the hot liquid in saucepan. Cook until sauce is thickened, stirring constantly.  

Transfer veggies to a large warm serving platter. Sprinkle with sesame seeds and garnish with coriander sprigs to serve.  

VEGETABLES: This might not be your everyday staple in vegetarian fare. But the extra bit of work in preparation is more than worth while to produce a satisfying result.

HAZELNUT CROQUETTES:

1 cup ground hazelnuts

filling:

    2 tbsp. dried cloud-ear fungus, available at Chinese supermarket                              

    1 onion, chopped                                                    

    3 cloves garlic, chopped

    1 celery stalk, chopped                                           

    2 tsp. ground coriander

    4 tbsp. all purpose flour                                           

    2 cups fresh breadcrumbs                                         

    2 tbsp. chopped parsley

1 tbsp. soy sauce                                             

salt and pepper

2 tbsp. cooking oil

sauce:

    1 tbsp. butter                                                           

    2 tbsp. sherry

    4 tbsp. whipping cream                               

    1 tsp. chopped fresh thyme

    2 tsp. cornstarch mixed with ½ cup cold water

Soak cloud-ear fungus in boiling water to cover for 30 minutes. Drain and reserve 2/3 cup of soaking liquid. Rinse fungus and roughly chop half and leave the rest whole. Set aside.

Heat oil in a saucepan over high heat until hot and cook onion, 2 cloves garlic and celery until softened, 3-4 minutes. Add coriander and cook 1 minute. Stir in 2 tbsp. of flour, cook over low heat for 2-3 minutes, stirring constantly. Remove pan from heat, stir in the reserved soaking liquid and the soy sauce. Return pan to stove and cook over high heat to bring mixture to a boil. Then reduce heat and simmer for 2-3 minutes, until sauce is thickened. Add chopped fungus, ground nuts, breadcrumbs, parsley and salt and pepper to taste. Mix thoroughly. Let cool.

To make sauce: Melt butter in a saucepan and fry reserved whole cloud-ear fungus with the garlic. Add sherry, 2 tbsp. water, cream and thyme. Simmer for 5 minutes. Add in starch solution and bring to the boil, stirring continuously. Cook for 1 minute. Remove from heat, but keep warm.

Dampen both hands with water; then divide mixture into 12 portions. Shape each portion into a croquette or cylindrical shape. Coat croquettes with the remaining flour; then pan-fry in hot oil for about 2 minutes on each side, until golden brown and crisp. Drain on paper towels before serving. Serve croquettes with the sauce.

VEGETABLES: Cheese soufflé is not difficult to make. With a bit of practise, any one can produce good result. So, happy practising!

GOAT CHEESE SOUFFLE:

6 tbsp. butter                                                               

½ cup all purpose flour

1 ¼ cups hot milk                                                       

¼ tsp. grated nutmeg

salt and pepper                                                            

4 eggs, separated

5 oz. goats’ cheese, crumbled                                      

Use 1 tbsp. butter to grease an 8-inch diameter soufflé dish and chill it to let the butter harden. Preheat oven to 375 degrees F. Arrange a baking sheet on the middle shelf of oven

Melt 4 tbsp. butter in a saucepan over medium-low heat. Add the flour and cook roux for 3-4 minutes, stirring continuously. Remove from heat and whisk in hot milk gradually, whisking well to prevent lump. Return to heat and bring sauce to a boil. Cook until sauce thickens. Stir in 1 tbsp. butter, nutmeg, salt and pepper to taste. 

Remove from heat and leave to cool for a few minutes. Gradually beat in egg yolks and cheese. Return sauce to medium heat, and cook gently to melt cheese, stirring frequently. Cool.

In a large bowl, beat egg whites with a pinch of salt until stiff. Fold about ¼ of the egg whites into cheese mixture until thoroughly incorporated, then fold in remaining whites in three batches. Pour mixture into the prepared dish.

Put dish on the preheated baking sheet. Bake for 30 to 40 minutes or until well risen and golden brown. Serve immediately.

NOTE: To make individual soufflés, divide the mixture between 4-5 soufflé dishes or ramekins. Bake for 12-20 minutes, until well risen and golden brown. Any cheese can be used.

VEGETABLES: This is my version of the Italian omelette that you might like.

FRITTATTA—ITALIAN OPEN-FACE OMELETTE:

2 tbsp. oil or butter or a combination of both                                      

veggie mix:

    1 small onion, thinly sliced

    1 cup diced, unpeeled zucchini                     

    1 clove garlic, minced

    ½ cup each sliced mushrooms & chopped tomatoes

6 eggs                                                              

salt and pepper to taste

½ cup grated Parmesan cheese

In a large heavy non-stick skillet over high heat, cook onion, zucchini, mushrooms and garlic in oil or butter for 5 minutes. Add tomatoes and cook 2-3 minutes more. Add salt and pepper to taste. Drain off excess liquid.

Beat eggs; then add salt and pepper to taste and half the cheese. Pour egg mixture over vegetables in pan and cook over medium heat, undisturbed, until egg is set. Lift mixture with spatula once if necessary to allow eggs to spread and cover the bottom of skillet.   

When omelette is cooked, sprinkle the top with remaining cheese. Transfer skillet to a rack placed under preheated broiler for 1 minute to brown omelette lightly.  Serve immediately.